10 Best White Bee Hoon Stalls in Singapore that will make you go Ooh La La!

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Mention white bee hoon and you would be met with either puzzled faces or recommendations to try the dish at You Huak Restaurant. This comes as no surprise given that they were the originator of this dish; having served it since 1996.

It’s quite hard to define the essential components of the white bee hoon dish, but I’ve found that the more common versions of the dish in Singapore are either served in a thick or soupy broth and with an assortment of seafood add in, such as clams, prawns, fish or crayfish, and even flower crab. However, there are some stalls that wok-fry it and serve it as a dry version, perhaps to cater to a different crowd of diners.

My quest to find the best white bee hoon in Singapore has been a surprising journey — in a good way of course. Look no further, here are 10 white bee hoon stalls that are you need to check them out!

10. Xian Seafood Lala Beehoon

Located in a coffee shop in the Ubi area, the latest venture by Mr Francis Mak and his two partners have found themselves much success with their version of white bee hoon. Customers have the option to choose from a few varieties of seafood. A great option to have when dining in groups where everyone can have a bit of their favourite ingredients.

The Crayfish White Bee Hoon ($20) is first fried to achieve that wok-hei flavour and springy bite to it. Accompanied by the pork bone and seafood broth, the sweetness of the soup really comes through and is further enhanced by the white cabbage and pork lard bits for a robust burst of flavour.

9. Golden Spoon Seafood (金汤匙海鲜)

Located at a discrete coffee shop along Hougang Ave 2, Golden Spoon Seafood serves a mean version of white bee hoon. Formerly located in Clementi Central, the zi char stall has established itself serving mouth-watering home-style dishes at affordable prices.

Seafood White Bee Hoon – ($5.50)

The broth poured over the white bee hoon has a thick texture, achieved by mixing in an egg for that extra creaminess. The seafood (prawns, squid and clams) provides a contrast of sweetness and freshness against the saltier broth. Usually added in at the very last moment of frying, so that it manages to retain the chewiness and natural juices of the ingredients.

Spotting a darker and soupier broth, this dish is served with pork slices, squid, prawns and fish slices. The dish is topped off with crispy pork lard for that added aromatic essence to complement the sweet and fresh flavours of the dish.

7. Famous JB 101 Firewokz (新山101小厨)

Finding this stall was no easy feat given its location deep within the Bukit Batok Crescent industrial area. For those coming by public transport, you would need to walk through WCEGA Plaza where there are a row of car repair shops and car dealerships before reaching WCEGA Tower where the stall is located.

Famous JB Firewokz is relatively new in the zi char scene having only started in June 2016, but has already built a base of loyal customers that fill out the limited seats available, especially on weekends. Do call to reserve a seat if you’re intending to visit during peak hours.

White Bee Hoon ($4)

The white bee hoon dish served here comes with a generous mix of seafood (Prawns, squid, fresh fish slices) for a price of $4, which I must say is definitely value for money. The broth has a light creaminess from the egg that is mixed in and makes for a hearty meal.

The stall also prides itself on serving up traditional Johor Bahru-styled dishes including the Malaysian Hokkien mee.

6. Blessing Seafood White Bee Hoon

Blessing Seafood is a rather new kid on the block, having started at Old Airport Food Centre under a different name. Similarly to most white bee hoon stalls found in hawker centres, the stall offers customers a choice between various types of seafood.

The version of the white bee hoon is served with a broth that is soupier. The prawns used here are bigger and have a firmer bite to it. A pity that the pork lard bits were not as fragrant as I had expected it to be. The texture of the bee hoon also seemed to be firmer, which is a better choice for the soup broth.

Don’t miss out on the chilli here which has a sour-ish spicy tinge to balance the sweetness of this dish.

5. East Seafood White Beehoon

The East Seafood White Bee Hoon chain has been bustling ever since it started in Toa Payoh, with queues forming all through the evening. It even has expanded to other outlets in Ang Mo Kio and Hougang.

A word of caution, do be prepared to queue and wait in line for quite awhile if you want to try the white bee hoon here. The stall offers a few seafood options for you to choose from. You can either go with the simple prawn and lala white bee hoon, opt for the more exotic white bee hoon with flower crab, or have it with crayfish.

4. Guangdong Seafood Cuisine

Mr Lok is a pioneer chef in Singapore, having honed his cooking skills over the past 57 years. The stall was first started in Telok Kurau, where it was a huge hit, but it has now seen lesser customers now that it is located at Bukit Merah.

Specializing in Guangdong cuisine, his other popular dishes include Bittergourd with Sliced Pork Belly and Fish Head Bee Hoon Soup.

White Bee Hoon ($4)

This may look like a more simple version of the dish with textures similar to that of Hor Fun. It is is served with prawns, pork slices and thick slices of fish cake, but works well with the starchier broth that is completely absorbed by the bee hoon. For just $4, this was a huge portion of bee hoon, what’s there to complain?

3. Zhen Da Ji Hongkong Street

Since 2014, Zhen Da Ji Hongkong Street has been dishing out homely zi char dishes to the many residents living in the area. I was there on a afternoon and saw the stall serving customers all the way up to their break time.

Salted Fish White Bee Hoon ($6)

This is only stall that serves the bee hoon as a dry version. Essentially white bee hoon that is wok fried with bean sprouts, spring onion, egg, prawns, and most interestingly, salted fish bits. For those that prefer their white bee hoon dry and enhanced with wok-hei flavour, this dish is a must-try.

The fried salted fish bits provide a nice aroma to the dish and go well with the egg white bee hoon. Squeeze the lime for that added burst of citrus in each bite.

2. White Restaurant (Formerly known as You Huak Restaurant)

White Restaurant is synonymous with white bee hoon, having served it in their coffee shop stall since 1996. One could say that the many versions of white bee hoon we see today have actually been adapted from them. It is no surprise that many would specially make their way down just to try this dish.

The Original White Beehoon ($6 Small)

I visited their newest outlet in Toa Payoh in the evening to have a try at its signature white bee hoon. The dish served here may look simple but I could tell that each and every component of this dish has been perfected over the years.

Prawns and squid sits on a thick broth that is packed full of flavours. So much so, I wanted to find out the hidden recipe for the broth. The preparation of the bee hoon is well thought through and has a nice bite to it without it being too chewy or rubbery.

Tip: Go easy on the lime juice as the chilli has a sour-ish tinge to it. Try and mix in the chilli to enhance the taste of this dish.

1. Woon Woon Pek Beehoon

Probably the only white bee hoon stall in the east, Woon Woon Pek Beehoon is situated at Changi Village Hawker Centre. Started by two gentlemen who are full of passion in serving up delicious and hearty seafood white bee hoon for the masses.

The seafood platter may come with a hefty price tag, but the portion is good for sharing among three to four persons. This option is probably the best as one can get to enjoy three types of seafood (prawns, crayfish, fish slices).

With such a combination, the taste of the sweet and savoury broth that is mixed in with the white bee hoon is just heavenly.

It appears that white bee hoon may after all be in the running to be recognized as one of Singapore’s national iconic dishes. I am excited to see how the standard of this dish will continue to improve with time, given the innovative and creative minds of our hawkers and restaurateurs of today.